kheer (indian rice pudding)
(2 ratings)
My hubby and I just love East Indian food. One of our favourite restaurants, the Taj Palace makes this and it's so good, so I had to try to make it at home. It turned out pretty darn tasty. It tends to be a bit waterier then regular rice pudding. You can double the recipe if you wish.
(2 ratings)
yield
2 serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For kheer (indian rice pudding)
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3 Tbspxylitol, or other dry sweetener
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1 ccoconut milk, unsweetened
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2 calmond milk, unsweetened
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1/3 cjasmine rice
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1/4 ccurrants or raisins
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1/2 tspground cardamom
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1/2 tsprose water (optional)
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1/4 cslice almonds, toasted
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1/4 cpistachios nuts, chopped
How To Make kheer (indian rice pudding)
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1Bring the sweetener, coconut and almond milks to a boil in a medium sauce pan.
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2Add the rice and simmer over low heat until the mixture thickens and the rice is tender. About 20 minutes.
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3Stir in the currants or raisins, the cardamom and rose water and cook for a few more minutes. Taste to make sure it's sweet enough for you.
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4Serve into pudding dishes and sprinkle with the nuts.
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5Enjoy!
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